Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Table 2

Statistically significant correlations (r) between parameters determined for kombucha fermented from different types of tea.

Kombucha	Green tea	Black tea	Pu’er tea
TPC vs.	Days 0–12
	FRAP (r = 0.72)	TFC (r = −0.73)	FRAP (r = 0.71)
	DPPH (r = 0.79)	FRAP (r = 0.76)
		DPPH (r = 0.83)
	Day 12–20
	NA	NA	NA
TFC vs.	Days 0–12
	NA	TPC (r = −0.73)	NA
		FRAP (r = −0.78)
		DPPH (r = −0.60)
	Days 12–20
	FRAP (r = 0.82)	NA	NA
FRAP vs.	Days 0–12
	TPC (r = 0.72)	TPC (r = 0.76)	TPC (r = 0.71)
	DPPH (r = 0.69)	TFC (r = −0.78)	DPPH (r = 0.66)
		DPPH (r = 0.60)
	Days 12–20
	TFC (r = −0.82)	DPPH (r = −0.82)	NA
DPPH vs.	Days 0–12
	TPC (r = 0.79)	TPC (r = 0.83)	FRAP (r = 0.66)
	FRAP (r = 0.69)	TFC (r = −0.60)
		FRAP (r = 0.60)
	Days 12–20
	NA	FRAP (r = −0.82)	NA

TPC: total polyphenol content; TFC: total flavonoid content; FRAP: ferric ion reducing power assay; DPPH: 2,2-diphenyl-1-picrylhydrazyl radical assay. value ≤0.05, value ≤0.01, and value ≤0.001.